Fresh Morels = Spring’s Welcome Mat

I don’t know about the rest of you, but I start going a little stir crazy at the beginning of March, when Mother Nature teases us with the fluctuations in weather. One day it’s perfect, where it’s warm enough to grill out and run around in shorts and sandals, and overnight I’m back to hoodies and turning on the fireplace. So even though the calendar may say it’s spring, it truly isn’t spring for me until I run into the first morels of the season. One of my Facebook friends, Joel, called themΒ  “the welcome mat to spring.” I can’t think of a better way to describe them.

Imagine my surprise when I spied these at Hills Market yesterday (sorry for the picture quality). And at $42.99/lb, they were priced quite well. They’re not from Ohio, but they’re fresh. And that’s enough to hold me over for the moment.

Fresh Morel Mushrooms

My favorite way to prepare morels is to just saute them in a stick of butter. Maybe a touch of salt and pepper. Just saute them until they crisp up and there is no better thing in the world. Drizzled over steak, it’s absolute heaven.

Steak with Morel Butter, Baked Potato, and Asparagus

As is dining al fresco on the deck out back with my husband. We fired up the grill, opened up a bottle of wine, and grilled some delicious thick ribeyes, baked some potatoes and roasted some asparagus. I can’t think of any place I would have rather been tonight. A few more days like this and I might be downright giddy. Summer can’t come soon enough.

17 thoughts on “Fresh Morels = Spring’s Welcome Mat

  1. Dot

    Just make sure you rinse/wipe them REALLY well- critters inside….. which is normal and can be expected.

  2. columbusfoodie Post author

    So true, which is the reason that I always cut them in half. I was lucky with this last batch, they were really clean and harboring no critters. Even so, if you do have to soak them, you don't want to do it for very long. A lot of people I know just consider the extra protein the price of doing business. πŸ˜‰

  3. columbusfoodie Post author

    And they taste amazing too. If you're a vegetarian – just a quick FYI, they are fabulous with other spring mushrooms (shiitakes, yellow chanterelles, etc) in a nice risotto. We threw a few into the wild mushroom risotto we made the other day and it was a thing of beauty.

  4. columbusfoodie Post author

    I couldn't break the out the grill fast enough this year! Even went as far as turning on the water to the outdoor sink this past weekend since it looks like the worst of the weather is behind us now. It's the perfect weather for eating outside this month – not too cold, not too hot, and not too rainy yet.

  5. Claire

    Mmmmm…..morels. Gosh, I have so many memories of hunting thos ein the woods behind our house for my dad.

    Hey lady, I'm an avid reader of your blog who just happens to work for Mid-Ohio Foodbank. Can I email you some info on a couple of events we have happening in June? You might find them interesting enough to share. Let me know. Thanks!

  6. Stephanie

    I love your blog! My husband and I have recently relocated to Columbus and it's great to have the inside scoop on places we have to try and one's to avoid.

  7. Pingback: I Called the Produce Guy So You Don’t Have To. « itinerant foodies

  8. Pingback: This Week In Local Food Blogging (3/28/09) |

Comments are closed.